CARROT CAKE | How To Make A Carrot Cake | SyS

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are nut-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed, while brown sugar is often cheaper.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

In a large bowl, mix all-purpose flour, cinnamon, nutmeg, ginger, baking powder, and salt. Set aside.

In another large mixing bowl, combine white sugar, brown sugar, and oil. Mix well and scrape the sides of the bowl.

Add eggs one at a time to the sugar mixture, mixing well after each addition.

Add vanilla extract and rum (optional) to the mixture.

Stir in the shredded carrots.

Slowly add the dry mixture to the wet mixture until combined.

Fold in the pecans (optional).

Pour the batter into two prepared 9-inch round baking pans, buttering the sides and bottom and lining with parchment paper.

Bake at 350°F for about 35 to 40 minutes.

Let the cakes rest in the pans on cooling racks for 10 to 15 minutes.

Run a knife around the edge of the pans to loosen the cakes, then flip them onto cooling racks to cool completely.

Prepare cream cheese frosting by mixing cream cheese, honey, and heavy cream until smooth.

Assemble the cake by placing one layer on a cardboard base, adding cream cheese frosting in the center, then placing the second layer on top.

Frost the top and sides of the cake with cream cheese frosting and decorate with chopped pecans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens